Being on the GAPS diet, I have been making quite a bit of homemade sauerkraut. Learn how to make sauerkraut and enjoy the delicious taste of homemade without breaking your budget.
Like many things, quality sauerkraut that is commercially prepared does contain probiotics that are good for you but, you pay for the convenience. It is soooo much cheaper to learn how to make sauerkraut yourself.
I’m telling you – making it yourself is really, really easy! I’m amazed at how much people pay for sauerkraut at delis and grab-and-go places. I understand wanting a convenient method of bringing food somewhere. But I’m not willing to pay 500% of what it costs to make it!
Okay, maybe it’s not 500%. But it feels that way! Especially when you look at how cheap it is to make.
Maybe I am just a purist at heart but besides the savings of making sauerkraut, there is just something satisfying about doing it yourself! It’s so satisfying to chop up the ingredients and see every individual part come together. It’s the joy of cooking, for sure.
But it’s also the joy of control. It’s so reassuring to know that I can control how much of each ingredient goes into my food. It’s not being mass produced with no one particular in mind.
How to Make Sauerkraut Video
Watch me make sauerkraut step-by-step in the following video to see just how easy it is – YOU can do this! Following the video, there is also a photo tutorial.
How to Make Sauerkraut Video Resources
I love seeing what other people use and why they like a product. So, here are the items you see me using in the video.The following links take you to Amazon and Ebay.
- Cuisinart Food Processor – I have been using this same food processor for several years and it is holding up beautifully. It is easy to clean and the motor is plenty strong to hold up to my use with a large family.
- Long Wooden Spoon and Long Wooden Spatula – Both of these wooden utensils are great for making sauerkraut and I use them for many other jobs in the kitchen as well.
- 1 Gallon Jar for Sauerkraut – This is a great size for making sauerkraut and I also use them to store other things in my pantry in.
- 1/2 Gallon Mason Jars – These are great to store foods in and even pantry items – I absolutely love them!
- Wide Mouth Plastic Lids – These are great because they fit the mason jars, you can store them and they will not rust!
- Polish Pottery – I use a large Polish Pottery bowl for mashing and mixing my sauerkraut and love it! I bought most of my Polish Pottery when we lived in Switzerland but, when I am looking for something new or need to replace an item, I watch Ebay.
These are the food resources I recommend:
- Sea Salt – I have two sources of sea salt I like this Sea Salt and I also buy it from Starwest Botanicals. Sometimes, I can find it cheaper at Costco but if not, these are my online sources.
- Kefir Grains – These are the grains to use to begin to make kefir. If you know of someone who already makes it, ask them because since the grains multiply and grow, they will probably be glad to share with you.
- Vegetable Starter Culture – While this is more expensive to use than kefir or yogurt, you may want to try it to see if your family can tell the difference. It works very well, tastes great and does not produce the slightly cloudy juice that kefir does. I just prefer to save the money and use kefir.
How to Make Sauerkraut Photo Tutorial
1 medium cabbage
1 Tbsp dill, seed or weed
1 Tbsp salt
I buy all my real salt and spices from my affiliate partner Starwest Botanicals because of their superior quality. Their herbs & spices are organic, non-irradiated plus, I think they are more aromatic and full flavored than any others.
Using a food processor, shred the cabbage and place in a large bowl. Sprinkle salt over the cabbage and stir. Using a spoon or a wooden pounder, stir and mash the salted cabbage for 10 – 15 min. This allows the juice to be released from the cabbage.
Place the cabbage in a wide mouth jar.
At this point, mix the whey (kefir) into 1 cup of water and pour over the cabbage. Mix and press the cabbage down firmly until the juice comes to the top of the cabbage. You may add more water if necessary. The top of the cabbage should be at least 1 inch from the top of the jar. Cover tightly.
I multiply this recipe until I have enough to fill a 1 gallon glass container. Once you have the cabbage in the jar, place a small glass bowl on top of it to weight it down and keep it submerged in the juice.
Finally, I place the lid on the jar and leave it at room temperature for about 1 week. You will see bubbles rising as it ferments.
The sauerkraut may be eaten immediately or placed in the refrigerator for several weeks.
After 7 days, I transfer the sauerkraut from the fermentation jar to 1/2 gallon wide mouth jars with plastic lids that will not rust. I then store it in the refrigerator and if possible leave it for 2 – 4 weeks.
The sauerkraut mellows as it ages so be sure to taste it every few days to find out when you like it the best. Some in our family like it with a stronger taste than others.
The younger children especially prefer it aged a bit longer. But everyone has their own taste when it comes to sauerkraut. Feel free to experiment and play around to see what length of time you prefer.
I buy all my herbs, spices and real salt from Wilderness Family Naturals because they are organic, natural and excellent quality.
Makes about 1 quart.
- 1 medium cabbage
- 1 Tbsp dill seed or weed
- 1 Tbsp salt
- 4 Tbsp whey kefir (where to buy kefir grains) or fermented food starter (where to buy starter)I buy all my real salt and spices from my affiliate partner Starwest Botanicals because of their superior quality. Their herbs & spices are organic, non-irradiated plus, I think they are more aromatic and full flavored than any others.
Using a food processor, shred the cabbage and place in a large bowl.
Sprinkle salt over the cabbage and stir.Using a spoon or a wooden pounder, stir and mash the salted cabbage for 10 - 15 min. This allows the juice to be released from the cabbage.
Place the cabbage in a wide mouth mason jar.
At this point, mix the whey (kefir) into 1 cup of water and pour over the cabbage.
Mix and press the cabbage down firmly until the juice comes to the top of the cabbage.You may add more water if necessary.The top of the cabbage should be at least 1 inch from the top of the jar.
Leave it at room temperature for about 1 week. You will see bubbles rising as it ferments.
The sauerkraut may be eaten immediately or placed in the refrigerator for several weeks. After 7 days, I normally transfer the sauerkraut from the fermentation jar to jars I purchased through my affiliate partner - 1/2 gallon wide-mouth jars with plastic storage lids - and store in the refrigerator. I prefer to leave it for 2 - 4 weeks before eating it since the sauerkraut mellows in taste as it ages.
*Recipe adapted from “Nourishing Traditions” by Sally Fallon
Note: Nutritional facts have been calculated using whey.
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